Canning cucumbers – Dill pickles
Canning with my friend Mitsi is always a blast!. Thank her for this one.
Dill Pickles by Herman Wienecke 1901 – 1985
“make in July and DO NOT OPEN until Thanksgiving” … they’re worth waiting for !!!!!!!!
Take any quantity of firm, medium size cucumbers and soak in cold water
overnight … clean and dry.
Place three or four blooms of fresh dill in bottom of mason jar, fill with
cucumbers, add another bloom of dill, one button of garlic, one small green
pepper and a very small piece of red pepper.
Make liquor of five quarts water, one quart of vinegar, and one and
one-quarter cups of salt. Bring this to boiling point, fill mason jars to
top and seal.